Couscous Greek Salad Toss

By Coppermouse

Ingredients

• Salad:
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 1/4 cup extra-virgin olive oil
• 1 cup whole-wheat instant couscous
• 1 or 2 cups low-sodium vegetable stock (check couscous box for amount)
• 1 clove garlic, minced
• 1 teaspoon minced lemon zest
• 1 small cucumber seeded, skinned and cut into 1/2-inch pieces
• 3/4 cup sliced cherry tomatoes
• 4 ounces crumbled feta
• 1/2 cup pitted and halved Kalamata olives
• 1/4 cup thinly sliced red onion
• 1 teaspoon minced mint leaves
• 1/4 cup chopped parsley

Preparation

Step 1

In a small bowl, whisk together the vinaigrette ingredients. Set aside.

In a dry skillet over medium heat, stir in the couscous. Cook, stirring frequently, until the couscous is a deep golden brown, about 4 or 5 minutes. Increase the heat to high and add the stock, minced garlic and lemon zest. Bring the stock to a boil. Remove from heat and cover the skillet. Let sit, off of the heat, for about 5 minutes. Remove lid and fluff up the couscous with a fork. Let the couscous cool, uncovered, for 10 minutes.

Just before serving, in a large serving bowl, toss the cucumber, cherry tomatoes, feta, olives, red onion, mint and parsley with the vinaigrette. Gently toss with the couscous and serve.

Note: if making this in advance you may need to re-season the salad with salt and pepper before serving.